Fraisier Macaron cake

Delicate macarons filled with pistachio cream and strawberry fruit jelly create a fresh, harmonious combination of flavors. The creamy texture, subtle hint of pistachio, and juicy strawberry give the dessert an elegant and light character. The composition is complemented by chocolate decorations— Hollow Eggs Dots and Bunny Head —which emphasize the spring and Easter theme. An ideal choice for seasonal displays, spring collections, and special occasions.

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Used products and decorations for Fraisier Macaron cake

Bunny Head

Code 33747

HOLLOW EGGS DOTS

Code 33733

ROASTED BLANCHED PISTACHIO 100% 1KG

Code 6115

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Fraisier Macaron cake Recipe

Macarons

Ingredients:

110gEgg whites (1)

300gAlmond flour

300gIcing sugar

110gEgg whites (2)

300gSugar

100gWater

Preparation:

Mix egg whites(1) with the powdered sugar and almond flour. Cook the water and sugar into a syrup to 118°C. In a mixer, whip egg whites(2) and add the hot syrup. Combine both mixtures, pipe the macarons, and bake at 150°C for 19 minutes.

Strawberry jelly insert

Ingredients:

600gStrawberry purée

500gStrawberries (diced)

100gSugar

30gGelatine

150gWater

50gConcentrated strawberry paste

Preparation:

Soak the gelatine in water. Bring the strawberry purée to a boil with the sugar and add the soaked gelatine. Add the strawberry paste and the diced strawberries. Pour into a mold and freeze. Use as an insert for macarons.

Pistachio cream

Ingredients:

250gCream 32% fat (1)

250gMascarpone

10gGelatine

50gWater

100gBlanched roasted pistachio paste 100% Barima Artisanal (code 6115)

60gSugar

400gCream 32% fat (2)

Preparation:

Soak the gelatine in water. Bring cream(1) to a boil with the sugar and add the soaked gelatine. Then add the mascarpone and mix thoroughly. Finally, combine with the pistachio paste and the cold cream(2), then refrigerate for 12 hours to set. Whip the chilled, set cream in a mixer on medium speed and use as a filling for macarons.